Tag: onions

Recipe Eggplant au gratin with pecorino cheese, with onions, courgettes and pine nuts – Italian Cuisine

Ingrediants

500 g 2 aubergines
300 g zucchini
15 g pine nuts
1/2 red onion
sugar
thyme
Taggiasca olives
Pecorino Dop
peanut oil
vinegar
extra virgin olive oil

Duration: 35 min

Level: Easy

Doses: 4 people

For the recipe aubergines au gratin with pecorino cheese, with onions, courgettes and pine nuts, wash the aubergines and cut them into wedges, lengthwise, without removing the stalk.
Grease them with a drizzle of oil, add a few sprigs of thyme and bake at 200 ° C for about 15 minutes.
Cut diced courgettes, eliminating the part too rich in seeds. Brown them in a pan with a drizzle of oil and the pine nuts for about 10 minutes. Add 1 spoonful of Taggiasca olives and cook for another 1 minute, stirring.
Cut the onion into wedges. Heat a drizzle of peanut oil in a saucepan (which does not interfere with the taste of the onion: if you prefer, you can also use extra virgin olive oil). Add the onion, a dash of vinegar and a pinch of sugar. Cook for 2-3 minutes.
Remove from the oven the aubergines, sprinkle with grated pecorino and bake again at 200 ° C for 1-2 minutes, until browned.
Serve them together with sautéed courgettes and onions, completing as desired with fresh thyme sprigs.

Recipe: Valeria Nozari, Texts: Laura Forti; Photo: Riccardo Lettieri, Styling: Beatrice Prada

Focaccia with red onions – Sale & Pepe – Italian Cuisine

Ingredients for 6 people

Preparation of focaccia with red onions

1) Start preparing the focaccia with red onions with the dough. In a bowl, mix the flour with the yeast, join the olive paste and, little by little, 3.5 dl of water lukewarm, stirring quickly with a wooden spoon. Let it sit for 10 minutes, add 1 teaspoon of salt and incorporate it mixing. Then transfer the dough onto the floured work surface and knead it briefly, folding it several times (it must be very soft); transfer it to a bowl greased withoil, cover with cling film and a tea towel and let it rise for 24 hours in the refrigerator.

2) Prepare the filling. Slice the onions and let them dry for 10 minutes in a pan with thevinegar, 4 tablespoonswater and a pinch of salt. Remove the dough from the fridge, sprinkle it in flour, transfer it to a 28 cm diameter pan greased withoil and spread it out with your hands. Let it rest for 10 minutes and cover it with the onions.

3) Put the flat bread in the oven and cook at 200 ° for about 40 minutes. Remove from the oven, spread over the surface olives and the thyme, put it back in the oven for another 10 minutes and serve.

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Omelette with chickpea flour, spring onions and broad beans – Italian Cuisine

Ingredients for 4 people

Preparation of the omelette with chickpea flour

1) Start preparing the omelette with chickpea flour, diluting the chickpea flour with 1.8 dl of cold water, join in a little salt, abundant pepper, the eggs beaten and 2 tablespoons of oil. Mix well with a whisk and cover the container with cling film.

2) Grain the Fava beans and blanch them for 2 minutes in boiling water, drain and remove the skin, peel the spring onions and slice them. Brown them in a non-stick pan with the butter and 1 tablespoon of oil. Join the Fava beans, add salt and pepper and continue cooking for 2-3 minutes.

3) Mix the prepared batter, pour it over vegetables in the pan, cover with a lid and let it cook omelette for about 8-10 minutes over low heat (if you have it, put the flame retina on the stove).

4) When the omelette it will be quite firm even on the surface, cover the pan with the lid or a plate and turn the omelette over it. Then slide it back into the pan and continue cooking for another 3-4 minutes. Serve the omelette just lukewarm and accompany it with ricotta insaporita withchives shredded, a thread of oil and a mince of pepper.